Contents
- 1 Why I Adore These Little Pies
- 2 My First Pie Bite Adventure
- 3 Taste and Texture Talk
- 4 A Bite of Pie History
- 5 Ingredients:
- 6 My Mini Pie Method
- 7 Three Tasty Twists
- 8 Serving Your Sweet Pies
- 9 Keeping Your Pies Perfect
- 10 Quick Fixes for Common Hiccups
- 11 Your Pie Bite Questions Answered
- 12 Share Your Baking Joy
- 13 Bite-Sized Blueberry Pie Bites
Why I Adore These Little Pies
The smell of warm blueberries and cinnamon fills my kitchen. It reminds me of summer days at my grandma’s house. She always made the best pies. Ever wondered how you could turn a classic pie into something so fun? These mini pies capture that cozy feeling perfectly. They are like a warm hug in every single bite.My First Pie Bite Adventure
My first try was a little messy. I tried to make my own crust from scratch. It was a sticky disaster. I learned that using ready-made crust is just fine. It lets you focus on the fun part, the filling. This matters because cooking should bring joy, not stress. What was your last happy kitchen mistake?Taste and Texture Talk
Let’s talk about what makes these so good. The crust is flaky and golden brown. The filling is sweet, tart, and bursting with juice. The coarse sugar on top adds a lovely little crunch. Which flavor combo surprises you most, the lemon and blueberry or the cinnamon and allspice? Share your thoughts below.A Bite of Pie History
The blueberry pie is a true American classic. It became popular in the northeastern United States. Early settlers learned to use blueberries from Native Americans. *Did you know Maine is the largest producer of blueberries?* This little fruit has a very big history. What is your favorite classic American dessert?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh blueberries | 4 cups | |
| Granulated sugar | ⅔ cup | |
| Cornstarch | ⅓ cup | |
| Ground cinnamon | ½ teaspoon | |
| Allspice | ½ teaspoon | |
| Lemon juice | 2 teaspoons | |
| Lemon zest | 1 teaspoon | |
| Refrigerated pie crust | 3 rolls | 3 single crusts |
| Water | 1 tablespoon | |
| Coarse sugar | As needed | For optional decorating |
My Mini Pie Method
Step 1Grab your fresh blueberries and give them a good rinse. Toss them into a medium mixing bowl. Add the sugar, cornstarch, and spices next. Finally, mix in the lemon juice and zest for a bright kick. Step 2
Let your pie crusts warm up on the counter. This makes them much easier to work with. Cut out twelve circles from the dough. Press each circle into a greased muffin tin cup. Step 3
Scoop your berry filling into each dough cup. Use all that sugary spice mixture too. It makes the filling perfectly thick and sweet. (A hard-learned tip: Don’t skip the cornstarch! It stops a soupy mess). Step 4
Now for the fun lattice tops. Cut your last crust into thin strips. Weave them over the blueberry filling. Press the edges to seal everything in. What is the secret to a flaky, golden crust? Share below! Cook Time: 20–25 minutes
Total Time: 1 hour 25 minutes
Yield: 12 mini pies
Category: Dessert, Snack
Three Tasty Twists
Try these fun spins on the classic recipe. Mixed Berry Bliss: Use raspberries and blackberries with the blueberries. Lemon Glaze Drizzle: Top warm pies with a sweet lemon icing. Apple Spice Swap: Fill pies with finely chopped apples and nutmeg. Each version brings its own special joy. Which one sounds best for your next bake day? Tell me your favorite idea in the comments!Serving Your Sweet Pies
These little pies are perfect for any event. Serve them warm with a scoop of vanilla ice cream. A dollop of fresh whipped cream is also wonderful. For drinks, try a cold glass of milk. A hot cup of coffee pairs nicely too. *Fun fact: I always have one with my afternoon tea.* So, which will you choose tonight: ice cream or coffee?
Keeping Your Pies Perfect
Store cooled pies in a sealed container. They last three days on the counter. For longer storage, freeze them on a baking sheet first. Then, move them to a freezer bag. Reheat in a warm oven for that fresh-baked feel.
I always make a double batch for my grandkids. It saves so much time later. Why does this matter? A ready-made treat prevents last-minute store runs. Do you prefer room temperature or warm pie? Let me know in the comments!
Quick Fixes for Common Hiccups
Is your filling too runny? Add a bit more cornstarch next time. If the crust browns too fast, tent it with foil. My first lattice top fell apart. I learned to chill the dough strips first. This helps them hold their shape beautifully.
Why does this matter? Small tweaks lead to baking success. They turn frustration into a perfect pie. Have you ever had a baking disaster? Share your story and how you fixed it!
Your Pie Bite Questions Answered
Can I make these gluten-free? Yes! Use your favorite gluten-free pie crust. The filling is naturally free of gluten.
Can I prepare them ahead? Absolutely. Assemble them and freeze before baking. Bake straight from the freezer, adding a few minutes.
What other fruits can I use? Blackberries or chopped peaches work wonderfully. The spice mix pairs well with many fruits.
Can I double this recipe? You can easily double it for a crowd. Just use two muffin tins.
No cornstarch? An equal amount of tapioca starch is a great swap. It will thicken the filling just as well.
I hope these little pies bring you joy. They are a bite of summer any time. I love seeing your creations. Please share your photos with me. Tag Savory Discovery on Pinterest so I can see!
Happy cooking! —Elowen Thorn.
Bite-Sized Blueberry Pie Bites
Description
Mini blueberry pies have sweet berry filling and a golden, flaky crust that tastes homemade. They’re fun to bake and easy to serve.
Ingredients
Instructions
- Preheat the oven to 375°F.
- Rinse the blueberries and place them in a medium mixing bowl.
- Add sugar, cornstarch, cinnamon, allspice, lemon juice, and lemon zest to the blueberries and stir. Set aside.
- Remove the pie crusts from the refrigerator and set them out at room temperature for 10 to 15 minutes. Unroll the crust and use a bowl or biscuit cutter (4-inch round) to cut circles from the dough. Gently gather together any scraps and re-roll to cut out additional circles. You will need 12 total (about 2 crusts).
- Press dough into each cup of a well-greased muffin tin.
- Divide blueberry pie filling between each muffin tin cavity. There may be a lot of extra dry sugar/cornstarch/spice mixture; sprinkle that over the blueberries, divided evenly between the 12 cups.
- Unroll the final crust and slice ¼ to ⅜-inch strips using a pizza wheel or wavy dough wheel.
- Create a lattice pattern with pieces of the strips over the top of each mini pie. Press the edges down against the bottom crust to seal. Trim the excess dough and/or press it around the top edge of the pie to enclose each pie.
- Whisk the egg and 1 tablespoon of water to make an egg wash. Brush each pie crust with the egg wash and sprinkle with decorator sugar (coarse sugar).
- Bake for 20 to 25 minutes, covering the tops of the pies with aluminum foil if the crusts get too dark. Remove from the oven once the filling is bubbling up through the lattice crust.